Kraft Kitchens Tips

If preparing a casserole ahead of time, be sure to cover the baking dish tightly and refrigerate until ready to bake. Add about 10 minutes to the chilled casserole's baking time to ensure that it is heated through before serving.

I found this very delicious, I'll make it again. I was unsure how long to heat the rue mixture with the milk, but it finally started to thicken. I also used the basil as suggested in place of the spices. It needed a little bit of salt in the macaroni portion, although it already has enough sodium per serving, 1250 mg, so maybe use low sodium tomatoe sauce and add a dash of salt to the macaroni portion. All in all, very simple, and very good recipe.

ealvarado1

posted:

11/17/2007

Great recipe

a cook

posted:

7/11/2007

It is a light dinner which is good, but my husband says to make it only once a year.

chefkoch#1

posted:

5/21/2007

Very good and easy to make.

mrs.wray

posted:

3/5/2007

Loved it but I would recommend NOT using cinnamon and nutmeg. Instead I would use italian seasoning.

a cook

posted:

10/18/2006

very bland. did not like the topping- it tasted like wet eggs.

JulieR75

posted:

10/9/2006

This is another one of the good ones! I love it, however I would recommend mixing the meat mixture w/ the mac-n-cheese. But either way its still really good!!

sbw

posted:

6/18/2006

This is one of my husband's favorite dishes. It is not something I make often due to the many steps. Cleanup takes awhile too, but it's worth it.

teddybear3172

posted:

4/28/2006

I used pumpkin pie spice intead of the spices and added an extra layer of cheese on top.

a cook

posted:

1/16/2006

This is so yummy! You end up making a lot of dishes, but it is well worth it. Always make it with the nutmeg and cinnamin.